Photographs by Ell.
I think every family has their own Anzac biscuit recipe. They're often alike in ingredients but somehow each one tastes different. This is the only recipe I've ever used to make Anzac biccies and I've been making them for so long that I can remember it! I've found it is best to use half butter and half margarine because the butter makes them soft and chewy but the margarine allows them to keep their shape. (It took a lot of experimentation to find this out... yep, tough times.)
I love the warm oats, the crunch of the little sugar crystals and the way the golden syrup turns to caramel chewiness. I'll bake these one evening and later that night, there are (seriously) very few left. They're just the perfect toasty warm snack, even in summer. This recipe makes a fair few and they only keep for about a week so feel free to halve or quarter the quantities.
What you'll need:
2 cups plain flour
2 cups raw sugar
2 cups oats
1 cup desiccated coconut
4 oz. butter
4 oz. margarine
1/4 cup golden syrup
2 teaspoons bicarbonate soda
4 tablespoons boiling water
200g white chocolate chips
What to do:
Preheat the oven to 180C and line 3 trays with baking paper.
In a large mixing bowl, combine all dry ingredients. Make a well in the centre.
Boil the jug and place the butter, margarine and golden syrup into a microwave-proof bowl. Microwave for 2 minutes, stirring every now and then until the butter has melted. Add the bicarb soda and water. Stir well and let it foam up.
Pour half of the hot mix into the dry ingredients and stir well. Pour the rest around the side of mix and stir well to combine really well. Stir in the white chocolate chips.
Roll heaped teaspoons of mixture into the balls and place on the tray. You should have 12 balls spaced evenly on each tray. Bake in the oven for 7-10 minutes or until golden. When cooked, let them cool for about 5 minutes and then dig in right away!